Arkhangelsk puree
4 servings
45 minutes
Archangel-style puree is a simple yet incredibly cozy dish of Russian cuisine. It originates from northern regions where potatoes are a staple food. In this recipe, potatoes and carrots are boiled together and then turned into a tender, airy puree with warmed milk added. The light sweetness of the carrots enriches the flavor, while fresh parsley adds refreshing notes. This puree pairs perfectly with meat or fish dishes and can also serve as a warming treat on cold days. Salt and ground pepper add zest, balancing the taste. The dish is not only nutritious but also evokes memories of cozy family evenings around the table. It is suitable for both everyday lunches and festive occasions.
1
Peel the potatoes and cut out the eyes. Wash the potatoes and place them in a pot.
- Potato: 9 pieces
2
Peel the carrot and place it with the potato. Boil (if on an electric stove, set to eight).
- Carrot: 1 piece
3
When it boils, add salt and set to seven, cook. My advice to avoid poisoning: poke the potato with a fork; if it falls apart, it's done, if not - cook longer. Do the same with the carrot. Remove from heat.
- Salt: to taste
4
Heat the milk (if fresh, in the microwave; if not very fresh, on the stove) and gradually pour in the milk while mashing the carrot and potato with a masher.
- Milk: 400 ml
5
Next, serve the dish. Place the puree on a plate and add a sprig of parsley and the salad you made. Season everything with pepper and salt. That's all. Goodbye.
- Parsley: 1 stem
- Ground black pepper: to taste
- Salt: to taste